Raw vegetables, salads, should raw vegetables be disinfected beforehand to avoid toxic infections?

The return of spring heralds sunny days and aperitifs in the sun. If it is impossible to ignore the cheese and charcuterie board, the dips are also there. Hummus, guacamole or tzatziki, difficult to choose our favorite. To taste them, some opt for breadsticks even if vegetable sticks remain a classic. Indeed, between carrots, cucumbers or peppers, our heart swings. It must be said that spring and summer are the seasons for raw vegetables.

In salads, wraps or even spring rolls, we never get tired of it. But before cooking them, you still need to prepare them well. Exactly, is it really necessary to disinfect these vegetables if we eat them raw? We answer this question in this article.

Yes, it is important to clean fruits and vegetables before eating them. If rinsing removes stones, earth and other dirt visible to the naked eye, this technique also allows you to get rid of several bacteria that you cannot see. Indeed, according to Randy Worobo, professor of microbiology at Cornell University (United States) cited by the USA Today website, rinsing vegetables eliminates 90% of pathogens. For this, he recommends soaking for 2 minutes in cold water.

This step actually turns out to be essential when we know that 25% of foodborne illnesses are due to contaminated home-cooked meals.

In addition, raw vegetables represent an even greater risk because they are consumed cold without cooking and thus the bacteria are not killed by the heat.

To disinfect fruits and vegetables intended to be eaten raw, the Allo Docteur website shared an optimal method. To do this, simply wash them in water and let them soak for 5 minutes in vinegar water (50 ml of spirit vinegar at 6°C for 1 liter of water). Then rinse them again with water.

Note that the site also specifies that it is preferable to consume homemade raw vegetables or any homemade fruit salads within 24 hours of their preparation.